Restaurant Profile: Lovin' Oven

View full sizeExpress-Times Photo | BILL ADAMSAn Avocado BLT sandwich on pumpernickel bread with watermelon slices and Israeli couscous salad is a favorite at The Lovin' Oven in Frenchtown NJ.

They had me at lobster pot pie. The creativity and passion of husband and wife team, Julie Klein and Mike Quinn have earned them a loyal following and a nod from Food Network’s “The Best Thing I Ever Ate.” While I was there, the staff of Lovin’ Oven was coming up with delicious ways to use up the fresh lobster Klein and Quinn carted back from a recent trip to Rhode Island. And during our interview, a plate of candied bacon made its way to Klein for a taste test. She pauses thoughtfully after taking a bite of the sweet bacon. “Chocolate chip cookies,” she says, with a glint in her eyes.

Flavor: Klein calls it Nouveau American-California farm to table style cuisine. Couldn’t have said it better myself. Their menu is respectful of vegetarians, vegans and those looking for gluten-free dishes.

“It seems like the kind of place you’d find in Brooklyn or Cali, but it’s in this little river town,” Klein says.

Klein says the beauty of their menu is that it allows them to draw inspiration from local farms and farmers markets.

“The food is all ingredient and seasonally driven,” Klein says, adding that most produce, cheeses and breads come from within 20 miles. “We try to get the best ingredients we can possibly find, try not to do that much to them and let the ingredients speak for themselves.”

View full sizeExpress-Times Photo | BILL ADAMSChallah French Toast with a Honey vanilla cream cheese drizzle and apple chunks and red grapes along with organic maple syrup is a breakfast favorite at The Lovin Oven in Frenchtown NJ.

Early days: Lovin’ Oven got its start doing breakfast and lunch in a small spot in Milford in 2005, and moved to Frenchtown one and a half years ago. Today the restaurant sits next to Two Buttons, the eclectic import store author Elizabeth Gilbert (“Eat, Pray, Love”) runs with her husband. Today you’ll find a homey, comforting reprieve from the ordinary breakfast, lunch and dinner spots at Lovin’ Oven.

History: While in college at Penn State, Klein, a political science and literature major, started throwing dinner parties for close friends. After college she moved to California and was inspired by the fresh food culture. The couple’s shared love of entertaining and passion for fresh, delicious food encouraged their start in the restaurant business.

“Things just organically grew,” Klein says, citing the warm welcome and support from the community as a major factor in the growth of their first shop. “We’ve been really blessed in that way — really embraced and supported.”

View full sizeExpress-Times Photo | BILL ADAMSThe dining room at The Lovin Oven features local artwork.

Menu: Guests will find a stocked bakery case with cookies, cupcakes muffins and scones. Party trays, specialty cakes and catering are also available. The menu offers ever-changing daily specials for breakfast, lunch, dinner or brunch. The restaurant is in the process of shifting into their fall menu, swapping out their summer dishes.

View full sizeExpress-Times Photo | BILL ADAMSA drool-worthy open face melt with grilled local apples, arugula, prosciutto brie topped with local honey and a balsamic reduction is another favorite at The Lovin'Oven.

Events: Check the website for upcoming events. One Thursday each month they host a kids’ day with music and a special menu. Klein also says there’s a whiskey and beer tasting event in the works.

Accolades: The restaurant will be featured on Food Network’s “The Best Thing I Ever Ate” in late November or early December. Judy Joo, an Iron Chef in the U.K., nominated Lovin’ Oven’s Chocolate Caramel Tart with Pink Himalayan Sea Salt ($45) for the show.

Fun Fact: The restaurant’s tables and chairs are reclaimed fishing boats from Indonesia, a product of Two Buttons.

Hours: 8 a.m. to 9 p.m. Wednesday through Saturday; 8 a.m. to 3 p.m. Sunday (brunch only). Check out the local art hanging on the walls while you’re there.